Baked Raspberry Donuts
Soft, fluffy baked raspberry donuts filled with sweet jam and topped with a drizzle of raspberry icing — a healthier twist on a classic treat.
Ingredients
- 1 cup 240mL lukewarm water
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 6 tbsp 90g unsalted butter (melted, cooled)
- 3 to 4 cups 360g–480g all-purpose flour (plus extra for kneading)
- 1/4 cup 50g granulated sugar
- 2 1/4 tsp instant yeast
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 2/3 cup raspberry jam for filling
- 1 cup 130g powdered sugar (for icing, plus more for dusting)
- 2 tsp raspberry jam for icing
- 1 –2 tbsp water for icing
Instructions
- Whisk water, egg, vanilla, and melted butter in a large bowl.
- Add 2 cups flour, sugar, yeast, and salt. Mix into a sticky dough.
- Gradually add remaining flour until dough forms a ball. Knead until smooth and elastic.
- Shape into a ball, oil the top, and let rise (covered) for 45–60 mins until doubled.
- Punch down dough, divide into 8–12 pieces, and roll into balls.
- Place on parchment-lined sheet, cover, and let rise another 30–45 mins.
- Make an indent in each ball, fill with jam.
- Bake at 350°F (175°C) for 15–20 mins until golden and jam is bubbly.
- Mix icing ingredients until smooth.
- Drizzle icing over warm donuts and dust with powdered sugar if desired.